Get the latest Crostini recipes from Group Recipes. http://www.grouprecipes.com/tag/crostini From the Food Section of the Times, a delicious canned salmon and black eye pea spread. Good on toasted bread, celery sticks or you can even make a sandwich with it. http://www.grouprecipes.com/99394/salmon-and-black-eyed-pea-spread.html This is a nice appetizer that uses some of those nice ripe peaches that will be coming into season soon for me... the recipe is from Good Day for a Picnic Simple Food That Travels Well Cookbook by Jeremy Jackson http://www.grouprecipes.com/94978/crostini-with-peaches-and-blue-cheese.html I know what you're thinking - who makes a fresh loaf of bread just to let it stale into crostini bases?? Well, I was actually looking for a simple, fast-mixing bread for a (forthcoming) pasta dish requiring toasted bread chunks, and I wanted something with a ton of flavour! I wasn't disappointed, and though I wouldn't reccommend making sandwiches with this (the loaf, at any rate, is tiny!) croutons, bruschetta, crostini or even panzanella salad are perfect uses! Serving size is for crostini rounds. http://www.grouprecipes.com/92902/seed---filled-crostini-bread.html An appetizer I did for a themed bridal shower. And no, I was not the one that inserted flags in every single appetizer! My client's mother went hog wild with the flags, much to our horror... but it does looks kinda cute, so it's ok ;-) http://www.grouprecipes.com/90774/pecorino-romano-crostini-with-apples-and-fig-jam.html I can't get enough of mushrooms, apparently. Wild Mushrooms with shallots in a balsamic reduction give a sweet-tart contrast to the creamy, sharp goat cheese in these easy, elegant warm appetizers. I hope you make them for the holidays! http://www.grouprecipes.com/79695/goat-cheese-crostini-with-a-mushroom-shallot-balsamic-reduction.html Great appetizer that needs to chill for several hours before placing under the broiler. http://www.grouprecipes.com/77406/crab-crostini-with-baby-shrimp.html This is great over ice cream or on a crostini...and of course one can substitue splenda....if you don't buy the jam then give this a try....really good over vanilla ice cream and/or fresh bread...and crostini is so easy to make...You can also dress this up by adding mint on the top http://www.grouprecipes.com/74395/apricot-mint-compote-with-crostini.html This spreadable vegetarian pâté combines the earthy flavors of lentils, mushrooms, and onion, with some smoky paprika added in for a Spanish twist. It’s a versatile recipe you can use as a dip for vegetables, or spread on a toasted baguette and topped with poached eggs for breakfast. What to buy: Red lentils actually are more orange than red. They can be found in the bulk section of many grocery stores or at Middle Eastern markets. http://www.grouprecipes.com/42620/red-lentil-pate.html Adapted from the PC Insiders Report Winter 2007: Making little toasts for crostini under the broiler is a bit fiddly, but this wire-rack oven method reduces the chances of burnt toast. Ricotta is a delicious and unusual topping. http://www.grouprecipes.com/30572/ricotta-and-roasted-tomato-crostini.html The methods used in this recipe maybe strange and new to some. But i assure you they are simple and create flavors and textures you will love. Tomato Caviar is a term for the seeds of the tomato, plum tomatoes work especially well for this but be certain you are using good quality and ripe tomatoes. Cut both ends off of the tomato so that you can see the seed cavity on each side. Slice through the skin on the side of the seed cavity, being sure not to break the seeds. Pull the skin back like a door revealing the seeds. Cut under and around the seed to remove them in a bed. They will look like a dollop of caviar when plated. Also grate the cheese with a Microplane, the texture is far different from a standard grater. http://www.grouprecipes.com/9181/spanish-crostini.html